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Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices

Due to the allergenicity of soy protein, this study aimed to develop a hypoallergenic, dysphagia-friendly matrix using pea protein isolate. We investigated the effects of three hydrocolloid thickeners—xanthan gum (XG), guar gum (G), and carrageenan (C)—at various concentrations on the matrices’ rheo...

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Gorde:
Egile Nagusiak: Huaiwen Yang, Chi-Chung Hua, Po-Hsun Huang
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2026-01-01
Saila:Foods
Gaiak:
dysphagia
xanthan gum
guar gum
carrageenan
rheological properties
texture analysis
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/15/2/284
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